do you have any special tricks you use to make them easier to peel afterward?

I try to use older eggs; fresh eggs are notoriously difficult to peel, but I'm wondering if there are some other tricks I could be trying. I love making deviled eggs this time of year, but I invariably "lose" some of the whites on eggs that don't peel well.

I've always boiled eggs under the opposite assumption. Fresh eggs are easier to peel! The fresher, the better.

When eggs are older, the membrane lining the inside of the shell really sticks to the egg, so when you peel the shell off, the membrane takes part of the eggwhite with it. I learned this by watching Martha Stewart. Nevertheless, it seems true for all the eggs I've boiled since.

1 - Use 'older' eggs2 - Bring to rolling boil, cover, let sit for 17 minutes3 - Drain water, run cold water over them to stop the cooking process4 - Put into refrigerator5 - THE NEXT DAY - run under warm water and crack. Cold water NEVER works for me.. The warm water seems to help that layer between the eggshell and egg slid right off the egg with the shell.

I think the big thing for me is that I never boil eggs that I am planning to crack right away. I always boil the eggs at least a day in advance.

put all the Deviled Egg "Innards" (your mixed up yellow stuff) in a large ziploc bag (frezer bag works best) smoosh it to one corner and cut a little bit of the corner of the bag off, and use it like a pastry bag

I don't make deviled eggs often, but I eat egg salad at least once a week, as well as having to make it when I worked for the Soda Shop.....at those times I had to hand peel around 3 dozen eggs each time.

I boil the eggs for 10 minutes, then turn off the heat and let them sit for 10, followed by running cold tap water over the eggs and dumping it a few times. Then I crack the eggs on the counter and they usually peel off in a single strip.

As to my filling, I just use mustard and mayo, with lots of pepper and salt to taste, and top them with paprika. For the egg salad, I use a potato masher to mush them up, add the mayo, mustard, salt and pepper, and serve it still warm.

I don't make deviled eggs often, but I eat egg salad at least once a week, as well as having to make it when I worked for the Soda Shop.....at those times I had to hand peel around 3 dozen eggs each time.

I boil the eggs for 10 minutes, then turn off the heat and let them sit for 10, followed by running cold tap water over the eggs and dumping it a few times. Then I crack the eggs on the counter and they usually peel off in a single strip.

As to my filling, I just use mustard and mayo, with lots of pepper and salt to taste, and top them with paprika. For the egg salad, I use a potato masher to mush them up, add the mayo, mustard, salt and pepper, and serve it still warm.

Mmmmm. I love warm egg salad. It was one of my favorite comfort foods growing up; Mom sometimes made it for my lunch.